Cauliflower Bacon Drop Biscuits

By • May 15, 2017 2 Comments

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Author Notes: My cauliflower bacon biscuits are fairly foolproof and are a great way to kickstart biscuit creativity. I like to make these as a quick savory side dish for supper, but they can be made bite size for poppable party fare—just double the recipe, in that case, because they go quickly.

Using vegetables and fruit in biscuits is a little tricky because excess moisture in biscuit dough causes biscuits to not rise. Usually, the best way to work with produce—especially fruit like berries—is to keep it extra cold or frozen just before mixing into the dough. Another trick is to coat them with flour to wick away the extra wetness. For my cauliflower biscuits, there is another trick—using several layers of paper towels to press out as much liquid from the cooked cauliflower as possible before placing it in the dough.
Chadwick Boyd

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Makes 18-24 biscuits

  • 6 pieces of thick cut bacon
  • 1 medium head of cauliflower (about 3 lbs.)
  • 2 cups low-sodium chicken broth or vegetable broth
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons Kosher salt
  • 2 cups grated extra sharp cheddar cheese
  • 1 stick unsalted butter, frozen
  • 1 cup buttermilk, well shaken + a bit more if needed
  • 3 scallions, green part only, finely chopped
  1. Preheat the oven to 400° F.
  2. Place the bacon on a rimmed baking sheet and bake for 15-18 minutes, until crisp. Turn over once just a few minutes before done so the bacon is fully cooked. Transfer to several layers of paper towels to wick away grease. Roughly chop once cooled. While bacon cooks, line two rimmed baking sheets with parchment paper.
  3. Wash the cauliflower thoroughly. Slice in half through the core. Break the florets into 1” pieces. Chop the stems and leaves into 1” pieces as well.
  4. Place the cauliflower in a medium size pot and pour the broth over top. Bring to a low boil on medium-high heat. Cover. Cook 20-25 minutes until the largest pieces are tender (check with a knife). When done, drain in a colander and let cool 10-15 minutes.
  5. Fold together 5-6 layers of heavy duty paper towels and press down into the cauliflower to release as much liquid as possible. You will see the liquid drain from the bottom of the colander. You may need to do this several times to remove as much liquid as possible. Discard the paper towel. Set the cauliflower aside.
  6. In a large mixing bowl, add the flour, baking powder, baking soda and salt and whisk until combined. Add the cheese and whisk again to bring it all together.
  7. Using a box grater, grate the frozen butter into the bowl. Gently work the butter into the dry ingredients with your fingers until pea-sized crumbles form. Add the cauliflower to the bowl and slowly pour in the buttermilk. Using clean hands, gently mix to bring the dough together. It should be a slightly tacky to the touch when done. Add in the scallions and bacon and gently fold in.
  8. Using a small ice cream scoop or large kitchen spoon, drop the biscuits onto the baking sheets. Place in the oven and bake 20-25 minutes or until the biscuits are golden brown and crispy on the edges. Turn the baking sheet halfway through to ensure even baking. Remove from the oven and transfer to a wire rack to cool at least 10 minutes before serving.

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